Pink Oyster Mushroom Ceviche


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  • Juice of 3-4 limes (reserve some sliced for garnish)
  • Juice of 1 pink grapefruit
  • 1 small red onion, fine julienne
  • 1 red bell pepper, small dice
  • 1 ripe avocado, medium dice
  • 1 cup cherry tomatoes, halved
  • 8oz Pink Oyster Mushrooms, torn into bite-sized pieces
  • ½ cup cilantro, rough chop
  • 1 Fresno chili pepper or jalapeño, minced


  1. Mix lime and pink grapefruit juice in large bowl.
  2. Add Pink Oysters, red onion, red bell pepper, avocado, cherry tomatoes, cilantro, and chili pepper and fold gently.
  3. Season with salt and pepper to taste.
  4. Refrigerate in a covered bow for 30-60 min.
  5. Serve with tortilla chips.

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    Pebble Creek Biologist

    Danielle is a dedicated biologist with a profound passion for mycology and cultivating high-quality mushrooms for the local culinary scene. Her love for exploring the world sparked a deep appreciation for nature’s intricacies. After receiving her Bachelor’s Degree in Biology from WMU, she worked in multiple laboratories before immersing herself in the mycology world at Pebble Creek. Since joining the family farm, Danielle found herself at the forefront of a new chapter as the company recently invested over 100k into a new lab.

    With a keen eye for detail and understanding of fungal biology, Danielle plays a vital role in ensuring the farm produces top-notch gourmet mushrooms. Through experimentation and data analysis, Danielle continuously seeks to optimize cultivation techniques, maximize yield and enhance the quality of the final product. Driven by a commitment to sustainability and supporting local businesses, Danielle’s work helps embody the farm-to-table ethos. By contributing to each harvest, she’s nurturing a culture of excellence in mushroom farming that enriches both palates and communities alike. Danielle continues to be a key factor in Pebble Creek winning multiple awards and species development.

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    Pink Oyster Mushroom Ceviche